Tag Archives: figs

Holiday Cookies: Fig Swirls

Fig Swirl

Here’s another in my series of Holiday Cookies unapologetically swiped from Gourmet magazine (December 2005). This time I used the Fig Swirl recipe on page 114.

The filling is quite tasty. Figs + orange zest = yummy goodness. Rich and sweet with a little bit of…uh…bitterness. Also, I’ve discovered the most simple of food laws. Let’s call it Kate’s Law of Baked Cookies. This law states that cookies baked in the oven taste best directly from the oven.

I know, I know. This is hardly news. But as with any scientific law, it’s not codified until you put it down in writing.

Cookie Dough

  • 1 3/4 cups AP Flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 oz. Neufchâtel Cheese (Cream cheese will also work)
  • 1 large egg yolk
  • 1 teaspoon vanilla

Filling

  • 1 cup packed soft dried figs (8 oz.), hard tips discarded
  • 3/4 cup of clover honey
  • 2 tablespoons fresh orange juice
  • 2 teaspoons orange zest
  • 1/2 teaspoon cinnamon

Sift together the flour, baking soda, baking powder and salt in a medium bowl. Set aside for a moment.

With a food processor, pulse together the butter, cheese, egg yolk and vanilla, until smooth. Add flour and pulse together until dough forms a ball.

Halve the ball of dough and shape each half into a 6″x2″ brick. Wrap in Saran wrap each brick and place in refrigerator for 90 minutes.

While the dough is chilling, puree the figs, honey, juice, zest and cinnamon until smooth. You can do this in a processor or with a mixing stick. Set aside.

After the 90 minutes, place a brick of dough between two sheets of wax paper. Roll the dough into a 8″x10″ rectangle. Remove the top wax paper and spread the fig mixture over the bottom half of the dough, leaving about 1/4″ border. Using the bottom wax paper, roll the dough into a jelly roll style, halfway.

Flip the dough with wax paper. Remove last wax paper. Spread 1/3 of the remaining fig spread and roll in the same manner to make an ‘s’ style roll.

Repeat the above process with the other dough brick. Wrap the rolls back in Saran wrap and chill for 2-4 hours.

Heat oven to 375 degrees F.

Cut logs into 1/3rd inch slices and place on buttered cookie sheets. Seperate each slice by 2 inches. Place in oven and bake for 12-15 minutes. Transfer to racks to cool. But eating them warm is still the best way to go. Call it chef’s prerogative.

Makes 4 dozen cookies

Technorati Tags: Food and drink, Cookies, Recipes, Holiday Cookies


Raisin Almond liqueur Ice Cream with Fig Preserve Swirl

raisin almond ice cream
I have to admit to feeling a bit guilty when posting ice cream recipes. After all, the same basic principle applies from recipe to recipe. Plus, ethey’re so damned easy to make.

Then I realized that subtle changes in the recipes can create different textures, something in which an ice cream afficianado would fully understand. For example, this recipe, I’ve lowered the amount of heavy cream, and added more half & half, which freezes up nicely, and yet still allows for a great deal of creaminess when scooped into a dish. Adding eggs leads to a level of richness that eggless ice creams most certainly lack.

Admittedly, eating the ice cream also alleviates all sense of guilt. My theory is that good ice cream can be the cure for lifes little stresses.

But you all knew that already, didn’t you?

  • 1 cup Heavy Cream
  • 1 1/2 cup Half and Half
  • 1 cup granulated sugar
  • 2 eggs, beaten and at room temperature
  • 1/4 raisins
  • 1/4 cup almond liqueur (Amaretto would also work amazingly well here too)
  • 2 teaspoons vanilla
  • 1/2 cup fig preserves

In a large mixing bowl, combine all ingredients, except the fig preserves. Mix slowly but thoroughly. Place in refrigerator for 2 hours.

Remove mixture from the refirgerator and pour into ice cream maker. Start ice cream maker as directed by machines instructions.

Immediately place fig preserves in a small sauce pan over medium heat. Stir until the preserves just start to melt and immediately remove from heat.

At about the twenty minute mark, drizzle the fig preserves into the ice cream. Allow the machine to finish with the ice cream making process. Using a rubber spatula, pour ice cream back into a large, freezer safe bowl. Chill in freezer at least three hours, but over night will be better.

Scoop and enjoy!

makes approximately 2 qts.